Even for a tea drinker like me, it feels great to start Sunday morning (if waking up at 11:30 counts as morning) with coffee, especially when I've been Malibu-ed out from Saturday night. Yesterday while glugging down my coffee the thought of Espresso Brownies came floating into my head.
It had been such a long time since I made them. And since we've been drinking filter coffee mostly there was this pile of truly delicious super strong 100% (absolutely no chicory) instant coffee powder sitting around barely used. I just had to make some right away!
Adapted from Jannequin Bennet's Very Vegetarian.
1/2 C very hot espresso or strong coffee (I mixed 2 heaping T of instant Nescafe 100% coffee powder in 1/2 C hot water)
1/3 C cocoa (the Cadbury's baking cocoa powder has a bit of something mmmmm to its flavor)
3/4 C sugar (original recipe calls for 1 C but the slight reduction in quantity of sugar brings out the mocha nuances better)
1 t vanilla extract (use pure extract and not essence if possible)
1/3 C coconut oil (it adds a mild, delicious flavor and goes really well with the coffee and cocoa combination).
1 1/4 C All Purpose Flour
1 t baking powder
1/4 t salt
Preheat the oven to 180 C / 350 F
Grease an 8 inch square baking pan
Seive together flour, baking powder and salt.
Put the coffee, cocoa powder and sugar in a blender (with the whisking blade attachment) and blend thoroughly. Add vanilla and coconut oil and blend again. (Everything can be whisked together with a spoon but I use a blender since it adds more air bubbles to the liquid which gives the brownies a better crumb).
Mix together the wet and dry ingredients in a bowl and stir quickly until just blended. Do not stir too much as over mixing will toughen the brownies. The way you mix decides the outcome so this is a very important step!
Pour the batter into the pan and bake for 35 minutes. And while it bakes, enjoy licking the remaining batter off the mixing bowl (it tastes a bit like Koffee Bite) :)
Let the brownies cool to room temperature before cutting. The way these smell, you'll want to dig into them right out of the oven but please be patient because cutting into the brownies while they're hot will spoil them.
These are really quick and easy to make and depending on how strong the coffee is they pack a lot of kick.